By Lizzie Mabbott
These moneybags make a great canape or an impressive starter. The dipping sauce is the star of the show, and with minimal effort you get maximum flavour.
Preheat oven to 180°C / 160°C fan / gas mark 4.
Mix the pork with marinade.
Cut a sheet of filo pastry into eight 10cm x 10cm squares. Brush four squares with the melted butter and lay the other four squares on top of each offset in a diamond shape.
Add 2 teaspoon of mixture in the middle of the pastry. Gather the opposite edges together, until they’re bunched. Tie with a chive and place on a baking tray lined with parchment. Repeat with the remaining filo pastry and mixture aiming for 16.
Brush the outsides of the filo pastry with melted butter and bake for 12 minutes, until golden.
Mix together the sauce mix and spoon into a dipping bowl to serve.
PREP TIME: 30MINS COOK TIME:12MINS
And don't forget, Chinese meals are made for sharing, so get friends and family together for a feast.
